It’s the weird and wonderful creations that are standing out in today’s confectionery market.
In Asia-Pacific regions, sugar confectionary reigns supreme. Manufacturers are getting creative, mixing up flavours, textures and shapes of gummies, boiled sweets and lollipops – think wasabi marshmallows and cocktail-flavoured candy. Vegetables, such as beans and purple sweet potato, are being combined with chocolate, as are fruits such as peach and lemon. Premium chocolate is in demand in the USA, with unique inclusions inspired by baked desserts, cereals, fruits and vegetables.
Snack-sized confectionery, made from natural sugar, is big in Europe. Super candies, which are enriched with vitamins, minerals and nutrients, will satisfy the demand for healthier food. Smaller portions and pack sizes mean they can be eaten on the go, fitting in with busy lifestyles.
Across the world, personalisation is popular in confectionary, with people wanting to pick their own ingredients and create their own flavours.
Our freeze-dried fruits solve the issue of sugar reduction, as the natural flavour and sweetness of the fruit is preserved during the drying process. Bright, vibrant colours are also retained, along with nutrients, creating a healthy ingredient perfect for confectionery applications.